The effect of sucrose-induced osmotic stress on the sensitivity ofEscherichia colito bacteriocins
| Autor: | Daria V. Eroshenko, V. P. Korobov, Tatyana V Polyudova |
|---|---|
| Rok vydání: | 2019 |
| Předmět: |
0303 health sciences
Sucrose Osmotic shock biology 030306 microbiology Immunology Antimicrobial peptides General Medicine biology.organism_classification medicine.disease_cause Applied Microbiology and Biotechnology Microbiology 03 medical and health sciences chemistry.chemical_compound chemistry Bacteriocin Genetics medicine Molecular Biology Staphylococcus Escherichia coli Nisin Bacteria 030304 developmental biology |
| Zdroj: | Canadian Journal of Microbiology. 65:895-903 |
| ISSN: | 1480-3275 0008-4166 |
| Popis: | Bacteriocins are antimicrobial peptides, produced by Gram-positive bacteria such as lactococci and staphylococci, that have limited bactericidal action against Gram-negative bacteria. The aim of this paper was to study the sensitivity of three strains of Escherichia coli to bacteriocins: nisin (as Nisaplin®) and two staphylococcal peptides (warnerin and hominin) during sucrose-induced osmotic stress. We found that all peptides in a 0.3 g·mL−1sucrose solution significantly reduced the number of viable E. coli. The most pronounced antibacterial effect was achieved by nisin against E. coli K-12 (3 log reduction). Slightly less bactericidal effects were observed with warnerin (1 mg·mL−1) and hominin (1 mg·mL−1) in sucrose solution. The lytic activity of staphylococcal peptides was detected by decreased optical density and viable cell counts. Moreover, it was confirmed by the increased amount of DNA and protein in the medium and the morphological changes detected by atomic force microscopy after 20 h of treatment. Zymographic analysis revealed the release of lytic enzymes from E. coli cells after treatment with staphylococcal peptides and sucrose. These results indicated that the antimicrobial action of peptides can be extended to Gram-negative bacteria via combination with high concentrations of sucrose. |
| Databáze: | OpenAIRE |
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